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Chicken Tikka recipe
You need
Chicken breast 4 cut into chunks = 2 1/2 cups
red chilli powder 1 tsp
coriander powder 1 tsp
cumin powder 1 tsp
garam masala 1 tsp
juice of half a lemon or 1 lime
ginger garlic paste 1 tbsp
6 tbsp of yoghurt
salt
pepper 1 tsp
kasturi methi 1 tsp
A dash of red food colour – 2 drops
Bamboo skewers (optional)
Oil – to baste chicken
Method
you need to marinate the chicken
red chilli powder 1 tsp
coriander powder 1 tsp
cumin powder 1 tsp
garam masala 1 tsp
juice of half a lemon or 1 lime
ginger garlic paste 1 tbsp
6 tbsp of yoghurt
salt
pepper 1 tsp
kasturi methi 1 tsp
A dash of red food colour – 2 drops
Mix well , cover and refrigerate for minimum 1 hr and maximum for whatever time you would want to.
Soak the bamboo skewers entirely for 2 hrs in water. this step is essential to avoid it burning it in the oven.
make sure you take out the chicken from the fridge half an hr prior to baking to ensure even cooking of the chicken.
load chicken on the skewers and baste one side with oil and place on a tray covered with foil which is lightly greased.
Bake at 450 F for 10 mins on one side.
after 10 mins, turn it to the other side and baste it with oil.
bake for another 10 mins
after baking both sides for 10 mins each , your going to change your oven mode to BROIL.
Broil one side of the chicken for 4-5 mins.
serve with a nice coriander pudina chutney and lemon wedges.
Enjoy
Samantha Castellino Casselman
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